You might have noticed a new menu item at your favorite restaurant lately- the Blue Cheese Burger. Sometimes it's called a "Black and Bleu" burger. The bitterness of the blue cheese matches well with the smokiness of the beef, and it is easier than you might think to make this in your own kitchen.
First of all, you will need waxed paper and a pound of really good, quality ground steak or hamburger meat. Separate the meat into four equal balls. Next, cream together two tablespoons of cold butter, 3 tablespoons blue cheese crumbles, 2-3 cloves of garlic and finely minced onions. Set aside.
Put one of the four hamburger balls between two pieces of waxed paper, and smash it down as flatly as possible. Remove the top piece of wax paper, sprinkle with CAJUN seasoning and fresh ground pepper. Flip over, smash down again, remove top piece of waxed paper and sprinkle again with CAJUN seasoning and pepper. Repeat with the next piece of hamburger.
On the first flattened hamburger patty, place some of the blue-cheese butter mixture. Place the other hamburger patty on top, and press the edges together so that the blue cheese mixture is securely inside. Repeat with the next two pieces of burger.
Fire up the grill, or the skillet at high heat. You want high heat so that the edges of the burger get nice and crispy brown. That is the black part of the black and blue burger. A high heat will keep the inside from getting done too fast, so your meat does not dry out. When the patties are firm, that's usually a good indication that your meat is done.
Saute some onions to put on the burger, if desired. A good technique for caramelizing onions is to put a little oil or butter in the pan, add thinly sliced onions, and let them sweat at a medium heat until soft. When the onions are soft, turn up the heat, and add about 1/8th cup of water mixed with 1/2 teaspoon of brown sugar. Stir frequently until the onions are a nice, golden brown hue.
Serve on a fresh toasted roll with tomato, lettuce, and mayonnaise. This is not a healthy recipe, but it is delicious. It is something you can treat yourself to once in a while.
Source:http://ezinearticles.com
First of all, you will need waxed paper and a pound of really good, quality ground steak or hamburger meat. Separate the meat into four equal balls. Next, cream together two tablespoons of cold butter, 3 tablespoons blue cheese crumbles, 2-3 cloves of garlic and finely minced onions. Set aside.
Put one of the four hamburger balls between two pieces of waxed paper, and smash it down as flatly as possible. Remove the top piece of wax paper, sprinkle with CAJUN seasoning and fresh ground pepper. Flip over, smash down again, remove top piece of waxed paper and sprinkle again with CAJUN seasoning and pepper. Repeat with the next piece of hamburger.
On the first flattened hamburger patty, place some of the blue-cheese butter mixture. Place the other hamburger patty on top, and press the edges together so that the blue cheese mixture is securely inside. Repeat with the next two pieces of burger.
Fire up the grill, or the skillet at high heat. You want high heat so that the edges of the burger get nice and crispy brown. That is the black part of the black and blue burger. A high heat will keep the inside from getting done too fast, so your meat does not dry out. When the patties are firm, that's usually a good indication that your meat is done.
Saute some onions to put on the burger, if desired. A good technique for caramelizing onions is to put a little oil or butter in the pan, add thinly sliced onions, and let them sweat at a medium heat until soft. When the onions are soft, turn up the heat, and add about 1/8th cup of water mixed with 1/2 teaspoon of brown sugar. Stir frequently until the onions are a nice, golden brown hue.
Serve on a fresh toasted roll with tomato, lettuce, and mayonnaise. This is not a healthy recipe, but it is delicious. It is something you can treat yourself to once in a while.
Source:http://ezinearticles.com
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